HEALTHY FOOD so TASTY you'll
want to eat it EVERYDAY.
PARSNIP (PASTINAK) SOUP
Parsnip Soup has a subtlety sweet and savory taste, perfect for coming in out of the cold on a winter day. Garnished with sautéed mushrooms and crispy pancetta, it also makes for a unique and impressive first course when having friends over for dinner!
PREP TIME: 10 min
STOVE TIME: Wonderbag Method 20 min
Conventional Method 1 hour 10 min
SERVES: 6
INGREDIENTS
FOR THE SOUP
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2 shallots, diced
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3 Tbsp (45 ml) olive oil
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2 cloves garlic, diced
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1 Tbsp (1.5 g) fresh thyme
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3 parships, peeled and cubed
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1 tsp salt
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4 cups (1 litre) chicken or vegetable stock
OPTIONAL GARNISH
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1 1/2 cups (100 g) wild mushrooms
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1/4 cup (50 g) Pancetta
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Fresh black pepper
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Fresh thyme leaves, finely chopped
COOK THE SOUP
CONVENTIONAL METHOD
1) Heat a 2 ½ quart (3 litre) pot on medium-high. Add olive oil and shallots and saute 5 minutes, until shallots are soft and start to brown.
2) Add garlic and thyme, cook for 1 minute.
3) Add your cubed parsnips, salt and stock, and bring to a boil.
4) Reduce heat to low and simmer covered for at least 1 hour.
5) Stir occasionally.
WONDERBAG METHOD
1) Heat a 2 ½ quart (3 litre) pot on medium-high. Add olive oil and shallots and saute 5 minutes, until shallots are soft and start to brown.
2) Add garlic and thyme, cook for 1 minute.
3) Add your cubed parsnips, salt and stock, and bring to a boil.
4) Reduce heat to med-low and simmer, covered, for 10 min.
5) Seal your lidded pot in the Wonderbag and leave to cook for a minimum of 1 hour (best to leave it 4-5 hours, or all day, the flavours develop the longer you leave it).
PREP YOUR GARNISH
Heat a frying pan on medium high heat to get it really hot.
Add your cubed pancetta and cook for 1 min, then reduce heat to medium and continue cooking until your pancetta is browned and cooked through.
Using a slotted spoon, transfer pancetta to a plate, leaving the rendered fat in the pan.
Saute your wild mushrooms in the pancetta fat for maximum flavor.
SERVE
When you're ready to serve, puree the soup into a smooth consistency using a hand/staff blender (or transfer to a food processor or drinks blender) and ladle into shallow bowls.
Add your mushrooms and pancetta, and sprinkle with fresh black pepper and chopped thyme.
Recipe & Photo Credit: Cathy Menees
COOK THE SOUP
PREP YOUR GARNISH
COOKS NOTES
INGREDIENTS
I use one tsp of salt when seasoning, but this will of course vary by how salty (or not) your stock is. Parsnips can vary in size - the three I used weighed just over a pound, which is a good ratio for the amount of stock in the recipe, in order to get a creamy but not too thick texture. If your parsnips are larger, or you like just like a thinner soup, you can always add more stock during the pureeing process.
GARNISH
This soup is deliscious on it's own as part of a light lunch or mid-day snack, but if you aim to impress and/or make it a bit more filling, then add some sauted mushrooms and a few bits of browned pancetta or bacon. But go easy on the bacon - a little goes a long way and you don't want to over power the lovely flavor of the soup.
KITCHEN BUDDIES
The Wonderbag is ideal for fresh vegetable soups to enable a slow cook and retention of flavor and nutrients (i.e. you're not opening the soup to stir, so all goodness is trapped inside). I use a hand blender to puree the soup directly in the pot (vs. transfering to a food processor or blender).
EAT THIS
Parsnips are high in potassium, antioxidants and fiber, making it great for weightloss and general health.
